Chilled Cucumber Avocado Soup with SUNSET® English Cucumbers
4Chilled Cucumber Avocado Soup with SUNSET® English CucumbersServes 4
1010 Mins 10 Mins 20 Mins
For the soup:
- 1 SUNSET® English Cucumber, cut into large chunks
- 1 avocado, cut into large chunks
- 3 scallions, root removed and cut into large chunks
- 1 small shallot, cut into large chunks
- 1 garlic clove, peeled and cut into chunks
- 1/2 cup buttermilk
- 1 Tbsp. white balsamic or white wine vinegar
- 1 lemon, juiced
- 4-5 mint leaves
- 3 sprigs dill
- 2 Tbsp. chopped fresh chives
- ½ cup water, or more as needed
- Kosher salt to taste
- Chopped fresh chives, for garnish
- Mint leaves, for garnish
- Dill fronds, for garnish
- SUNSET® English Cucumber half moon slices, for garnish
- Olive oil, for garnish
- To a large blender, add cucumber, avocado, scallions, shallot, and garlic. Puree on high speed until smooth, about one minute.
- Add the buttermilk, vinegar, lemon juice, mint, dill, and chives to the blender. Blend until creamy, about 30 seconds. Begin to add the water, about 2 tablespoons at a time, until desired consistency is reached. Season with salt to taste.
- Garnish with chopped chives, mint leaves, dill fronds, and cucumber half-moon slices. Drizzle with olive oil and serve.
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